Pork tenderloin marinates in a mixture of olive oil, Worcestershire sauce, soy sauce, grainy mustard, hot sauce, apple cider vinegar and various spices to create the ultimate dinnertime juicy and tender protein. Leigh’s Everything-but-the-Kitchen-Sink Pork Tenderloin is a household favorite!
My little sister’s birthday is this weekend… Happy (early) birthday, Leigh!
Like most siblings, my sister is one of my oldest friends and confidants. All those incredible moments of achievement I’ve experienced? She knows about ’em and cheers me on. And those wonderfully embarrassing moments that make me cringe as I think about them? She knows all the juicy details, too, and makes sure to bring them up as often as possible to make me squirm.
Sibling love, y’all. It’s a glorious thing.
She and I have had good times and bad times throughout the years… in and out of the kitchen.
That time when we were singing and dancing as we were baking Christmas cookies… and she accidentally pulled the oven handle off, as well as the entire front panel of the appliance? Not one of her finest moments in the kitchen, though we both died laughing as we attempted to fix it.
This pork tenderloin I’m about to share? One of her crowning achievements in the kitchen, and I have asked for it every time I’ve gone home since it was initially fed to me last fall.
Leigh and I both share a love of cooking and being in the kitchen. She’s been known to call me if she’s searching for recipe inspiration, and I’ll do the same for her because we love chatting about food, love cooking and love eating. These are important things, OK?
So in honor of Leigh’s birthday, I’m sharing a recipe of hers that I’ve slightly adapted.
When I was in Memphis last, we made this recipe together, and I asked if it would be OK for me to share it. She gave me the OK and even measured out all the ingredients that she normally just pours in and measures by eye.
Just this week, she instructed that the recipe should have a really cool name… like “Grape Soda.” Granted, this does not call for grape soda and doesn’t taste like it, so I threw that suggestion out the window and went with what I knew. (Don’t be disappointed in my non-creative naming of your dish, Sis!)
This pork tenderloin marinates in a mixture of pretty much everything that is in your refrigerator and pantry. It calls for a lot of ingredients, but I promise it’s worth the trouble of adding everything to the mix, then letting the pork hang out for as long as you’d like and then baking it when you’re ready to eat.
Here’s how you can make your own:
Leigh's Everything-but-the-Kitchen-Sink Pork Tenderloin
- 1 1/2 lb . pork tenderloin
- 2 tablespoons extra virgin olive oil
- 2 teaspoon worcestershire sauce
- 2 teaspoons low-sodium soy sauce
- 2 tablespoons grainy Dijon mustard
- 1 teaspoon hot sauce
- 3 tablespoons apple cider vinegar
- 1/4 teaspoon red pepper flakes
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon Tony Chachere's Salt-Free Creole Seasoning
- 1/4 teaspoon kosher salt
- 1 medium onion , sliced
- 3 garlic cloves , minced
- In a baking dish (or a plastic bag for marinating), combine the pork with all the ingredients listed.
- Marinate the pork for at least an hour. (It can be marinated overnight or put in the marinade in the morning before you go for work.)
- When you're ready to bake the pork, preheat the oven to 375°F and transfer the pork and the marinade to a baking dish (if you marinated it in a plastic bag or another vessel.)
- Bake until the internal temperature of the pork reads 145°F (about an hour in my old oven), then remove and let sit for five minutes.
- Slice and serve warm.